Chicken and Chorizo Jambalaya

clock 15 minutes + 30 minutes bowl Serves 4


  • 3 cups long-grain rice
  • 1 1/2 Tbsp olive oil
  • 400g chicken thighs, cut into bite-size pieces
  • 2 chorizo sausages, sliced
  • 1 onion, diced
  • 2 celery sticks, diced
  • 1 red capsicum, seeds removed, diced
  • 1 green capsicum, seeds removed, diced
  • 4 cloves garlic, minced
  • 1 Tbsp sweet or traditional paprika
  • 2 Tbsp fresh oregano, finely chopped
  • 2 Tbsp fresh oregano, finely chopped
  • 1/2 tsp cayenne pepper (optional)
  • 2 1/2 cups chicken stock
  • 400g can diced tomatoes
  • 2 tsp sugar
  • sea salt
  • handful fresh parsley leaves, finely chopped
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  • 1. Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.

  • 2. Meanwhile, heat olive oil in a sauce¬pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.

  • 3. Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper. Stir and cook for another 2 minutes until fragrant.

  • 4. Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.

  • Tip: check the label on the chorizo and chicken stock if eating gluten free.

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